| 1 |
To prepare marinade, combine lime juice, garlic, oregano, cumin and black pepper in small bowl. Place flank steak in resealable plastic food storage bag; pour marinade over steak. Press air from bag and seal; turn bag to coat. Refrigerate 30 minutes or up to 24 hours. |
| 2 |
Place tortillas in stacks of 3. Wrap each stack in foil; set aside. |
| 3 |
Drain marinade from meat into small saucepan. Bring to a boil over high heat. Remove from heat; set aside. |
| 4 |
To prevent sticking, spray grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Prepare coals for grilling. Place meat in center of grill over medium-hot coals. Place bell peppers, skin side down, around meat; cover. Grill peppers 6 minutes or until skin is spotted with brown. Turn over and continue grilling 6 to 8 minutes or until tender. Move to sides of grill to keep warm while meat finishes grilling. |
| 5 |
Grill meat, basting frequently with marinade, 8 minutes or until brown. Turn; grill 8 to 10 minutes or until slightly pink in center for medium doneness. During the last 4 minutes of grilling, brush onions with remaining marinade; grill 1 to 2 minutes. Turn; grill 1 to 2 minutes or until tender. |
| 6 |
Place packets of tortillas on grill; heat about 5 minutes. Slice peppers and onions into thin 2-inch-long strips. Thinly slice meat across the grain. |
| 7 |
Place tortilla on plate. Place meat, peppers, onions, salsa cruda and cilantro in center of each tortilla. Fold sides completely over filling to enclose. Serve with avocado and sour cream. |
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